Ingredients
- Chunks of 2 chicken breasts
- 1 tablespoon of olive oil
- Chopped ⅓ of a red onion
- 3 minced garlic cloves
- Black beans from a 15-ounce can, drained
- Great Northern beans from a 14.5-ounce can, drained
- Diced tomatoes with green chile peppers from two 14.5-ounce cans
- Tomato sauce from a 14-ounce can
- ½ cup of chicken stock
- ½ cup of brown sugar
- Frozen corn measuring ½ cup
- White vinegar, 1/4 cup
- Chili powder, 3 tablespoons
- Ground cumin, 3 tablespoons
- Dried cilantro, 2 tablespoons
- A dash of salt
- A pinch of cayenne pepper
- Diced green, red, and yellow bell peppers, each measuring ½.
Step 1
In a spacious pot, fill it with water and a touch of salt, allowing it to reach a bubbling boil. Let the chicken cook until it turns white and the juices appear clear, typically around 7 to 10 minutes. Once done, drain the chicken and transfer it into the waiting slow cooker.
Step 2
Meanwhile, in a skillet set over medium heat, pour in some olive oil. Sauté the onion and garlic until they turn golden brown, usually taking 5 to 7 minutes. When ready, carefully transfer this aromatic mix into the slow cooker.
Step 3
Next, combine the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper into the slow cooker. Allow the flavors to meld together on High heat until the beans are tender, which should take around 3 to 4 hours. Just before serving, toss in the diced green, red, and yellow bell peppers for an additional burst of color and flavor. Let this simmer for another delightful 20 minutes.
Extra Tips & Suggestions
- 1. Utilize mason jars for storing your chopped vegetables before cooking. They keep everything organized and are easy to see through for quick access.
- 2. Freeze any leftover chili in individual portions using silicone muffin trays. Once frozen, transfer the portions to a Ziploc bag for easy reheating later on.
